Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, typically around 8-10 minutes. Reserve ½ cup of pasta water and drain.

In a large skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes; sauté for about 2 minutes until fragrant.

Lower the heat and stir in lemon juice and zest, capers, and fresh herbs. Pour in reserved pasta water and bring to a gentle simmer.

Mix in butter and grated Parmesan cheese, stirring until melted and combined.

Add the drained pasta to the skillet, tossing gently until coated. Cook for an additional minute.

Plate the pasta, garnish with fresh herbs and Parmesan, and drizzle with olive oil.